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Your restaurant dessert of choice?
I design and make all the desserts doe a local bistro here and this is a fantastic question. Right now my cardamom and Madagascar bourbon vanilla bean infused white chocolate Creme brûlée is selling very well. I personally am a sucker for anything housemade and deeply chocolatey. I do hope there are more responses. I would love to know more about what people want!
What do you do with a box of graham crackers?
When I was young I used to melt butter and brown sugar and a little cinnamon in a pan until bubbling then put g.c's in to warm them up. Take out and let the sugar cool and it is this yummy crunchy, soft kinda burnt sugary treat. I haven't had that in ages. Off to the kitchen for a treat for the kiddos.
Cook the Book: Chocolate Sablés
I have adapted a recipe where you stuff fresh raspberries with almond paste, cover them in a dark chocolate ganache spiked with Amaretto then dip in White chocolate and roll in toasted almonds.......makes my eyes roll to the back of my head and my toes curl....SOOOOO good.
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OHHHHHH, I am crying! (I think I need a napkin) That was AWESOME! Thank you for a great start to my day!
Carrie